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–+ servings
image of a plate of jambalaya inspired dish taken from above in a cozy kitchen setting with ingredients such as chicken sausage vegetables like bell peppers onions and celery rice spices like paprika thyme and cayenne pepper and broth arranged artistically around it natural lighting shallow depth of field food photography style

Crockpot Jambalaya Inspired

This slow cooker jambalaya is a modern twist on a Creole classic, perfect for busy parents or anyone craving a flavorful, comforting meal with minimal effort. Infused with bold spices and loaded with chicken, sausage, and shrimp, it’s a tribute to New Orleans in a cozy, rain-soaked kitchen.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: dinner
Cuisine: Cajun, Creole, Southern
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs or breasts boneless, skinless, cut into 1-inch chunks
  • 12 oz Andouille sausage or smoked kielbasa, sliced into rounds
  • 1 lb shrimp medium or large, peeled and deveined
  • 1 onion diced
  • 2 stalks celery diced
  • 1 green bell pepper diced
  • 14.5 oz canned diced tomatoes fire-roasted preferred, undrained
  • 2 cups chicken broth low-sodium
  • 1 cup long grain white rice uncooked
  • 2 tbsp Cajun or Creole seasoning like Tony Chachere's or Slap Ya Mama
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
Optional Garnishes
  • sliced green onions for garnish
  • chopped fresh parsley for garnish

Equipment

  • Slow Cooker
  • Large Mixing Spoon
  • sharp knife,
  • cutting board,

Method
 

  1. Prep the Proteins: Slice the Andouille sausage into rounds. Cut chicken into bite-sized pieces and toss with 1 tsp of Creole seasoning.
  2. Build the Base: In the bottom of your slow cooker, combine the onion, celery, green bell pepper, and minced garlic. Pour in the undrained diced tomatoes and chicken broth. Stir gently until uniform.
  3. Add Meat and Spices: Add the seasoned chicken and sliced sausage to the pot. Sprinkle in the remaining Creole seasoning, dried oregano, thyme, and add the bay leaf. Stir to submerge the meat in liquid.
  4. The Long Simmer: Cover and cook on Low for 7–8 hours or High for 3–4 hours.
  5. Rice Timing: About 30–45 minutes before serving (on High) or 1 hour before (on Low), stir in the uncooked white rice and push it into the liquid.
  6. The Shrimp Finish: Add shrimp 15 minutes before serving. Stir in gently and cook until shrimp turn pink and opaque.
  7. Final Touches: Remove the bay leaf. Taste and adjust with hot sauce or broth if needed. Garnish with green onions and parsley before serving.

Nutrition

Calories: 460kcalCarbohydrates: 36gProtein: 30gFat: 18gSaturated Fat: 5gCholesterol: 110mgSodium: 1200mgPotassium: 620mgFiber: 2gSugar: 6gVitamin A: 800IUVitamin C: 35mgCalcium: 60mgIron: 3.5mg

Notes

  • Rice can be cooked separately and stirred in at the end for fluffier texture.
  • Freeze without shrimp to prevent toughening upon reheating.
  • Brown rice can be substituted but requires earlier addition and more liquid.
  • Vegetarian option includes vegetable broth and meat substitutes.
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